Kale Pecan Pesto

Pesto purists, brace yourselves—because this one’s going green in a whole new way. While basil may get all the glory, kale makes a surprisingly delightful base for this Kale Pecan Pesto, bringing a slightly earthier flavor and a big punch of nutrients to the party. Add in toasted pecans (yep, we’re skipping the pine nuts!), fresh lemon juice and zest, plenty of garlic, and a healthy splash of olive oil, and you’ve got a pesto that’s bold, bright, and begging to be spread, swirled, or spooned onto just about everything.

This is the kind of recipe that’s perfect for busy weeknights—whirl it up in minutes and use it to dress pasta, top grilled chicken, drizzle over roasted veggies, or even stir into scrambled eggs for an herby breakfast upgrade. The parmesan adds salty depth, the red pepper flakes give it a whisper of heat, and the lemon lifts it all into wow-worthy territory.

Kale Pecan Pesto Recipe
Ingredients
• 4 cups kale, slightly packed

• ½ cup freshly grated parmesan cheese
• 2 cloves garlic
• 1 tbsp lemon zest
• Juice of 1 lemon
• ½ cup olive oil (may need more if dry)

• 1 tsp sea salt
• Pinch of red pepper flakes
• ½ cup toasted pecans

Instructions
1 Clean kale and remove tough stems as needed.

2. Toast pecans in a small saucepan over medium heat, stirring until lightly golden and fragrant.
3. Add all ingredients to a blender.
4. Blend on high speed until everything comes together, adding more olive oil as needed.
5. The pesto should pour out easily but not run like water—adjust consistency as needed.

Leslie Rohland is the owner of The Cottage Café and Bakery, The Juice Hive and the Bluffton Pasta Shoppe. Leslie was named one of the South Carolina Chef Ambassadors for 2024.